Grease and line the base and sides of a 20 x 30cm lamington tin. Combine biscuits, cocoa and butter in a bowl and press into the base of the tin. Sprinkle hazelnuts over the base and press lightly.

In a small saucepan over a medium heat whisk the condensed milk, maple syrup and 120g of butter together until caramel thickens and turns a golden brown. Stir constantly to avoid the caramel sticking to the base of the saucepan. Pour over the hazelnuts pressing down with the back of a spatula. Refrigerate for 2 hours or until completely chilled.

Melt the chocolate, cream and remaining butter over a low heat stirring continuously until smooth. Pour over the chilled caramel and return to the fridge. Slice when completely chilled.

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